Since the Palazzo Petrucci's move from the heart of Naples's centro storico, to the picturesque seaside of Posillipo a few years back, diners can't resist a table by the window to enjoy the view of the beach, the water, and Mt Vesuvius in the far distance.
|Chef Lino Scarallo|
I, however, usually choose a seat in the main dining room where I sneak a peek at Chef Lino Scarallo and his brigade plating up dishes. I especially enjoy his first course pasta dishes and a recent visit one windy fall afternoon did not disappoint. On that particular day, the Lino fai tu menu included the following fantastic firsts.
Candele pasta with veal, oyster mayonnaise, lime and pepper.
Homemade tagliolini pasta with sea bass all'acqua pazza. Acqua pazza is literally translated as crazy water, though it is far from crazy. It is basically a cooking technique for fish which is poached with garlic, a bit of white wine, parsley and a few cherry tomatoes.